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Szechuan Soße
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watch 10 min.
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The Chinese cuisine is not uniform, but is divided into different Chinese regional cuisines. The most common is the division into four or five kitchens: the canton cuisine in southeast China, the Fukien cuisine (east coast), the Peking Shantung cuisine (northeast), the Henan cuisine (center) and the Sichuan Hunan cuisine. Kitchen (west). West Chinese cuisine is primarily at home in the provinces of Sichuan, Hunan and Yunnan, which is how it gets its name. The distinctive features of Western Chinese cuisine are the use of pickled vegetables, especially garlic, Chinese cabbage, and bamboo shoots, and the spiciness of most dishes from the abundant use of chilli, white pepper, and native Szechuan pepper. We recommend this to you today with a spicy Szechuan sauce! So simple, so versatile and so delicious 😍, we like to top our pasta pans with it - a practical, quick dinner, with a fiery pinch of bitter! Pamper your taste buds and give them a try 🍜🇨🇳
INGREDIENTS
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1 Clove of garlic
0 Red chili
2 TL Travel
0 TL Agavensirup
1 Spring onion
1 Prise Sternanis
1 Prise Fennel
1 Prise Cinnamon
1 Prise Szechuan Pfeffer
1 TL Bitter love powder
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PREPARATION
Cut the spring onions and garlic into small pieces
Mix all the ingredients together
Serve the sauce for dipping spring rolls or use it to make fried noodles!

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